Italian catering: what to know

What the job involves, what changes the price, and what to ask a pro.

What italian catering is

An Italian caterer prepares dishes such as pasta, lasagna, salads and breads for your event, served family style, as a buffet or plated. Hosts hire one for family dinners, anniversaries, showers and office lunches where a warm, shared meal fits the occasion.

Signs you need it

  • You want a large pasta dish and salad for a group that will eat together
  • The event calls for a family style meal where platters are passed around the table
  • You need a menu that works well at room temperature for a buffet
  • Guests will enjoy fresh bread, antipasti and a dessert course
  • You want a menu with vegetarian options that are as filling as the meat dishes

What the pro does

  • Takes the guest count, the menu, the service style and the dietary needs
  • Plans the pasta, sauces, proteins, salads and breads for the group
  • Cooks the pasta at a permitted kitchen and holds it so it stays good to eat
  • Sets up the buffet or serves the family style platters at the table
  • Refills the dishes during the meal and keeps the food at a safe temperature
  • Clears the table, packs leftovers and cleans the serving area

What changes the price

Every job is different, so we do not publish prices. These are the things that move the quote up or down.

  • Guest count and the number of pasta, meat and salad dishes
  • Service style, such as family style, buffet or plated
  • Menu complexity, such as handmade pasta or several sauces
  • Staffing for the service and the number of servers
  • Equipment such as serving platters, chafing dishes and linens
  • Bread and dessert add ons

What a written quote should spell out

  • Each pasta, sauce, protein, salad and bread on the menu, with the portion size
  • Service style and the number of servers
  • Equipment included, such as platters, serving spoons and warmers
  • Vegetarian and gluten free options and how they are kept separate
  • Setup, service and cleanup times

Questions to ask before you hire

  • Is the pasta made fresh, and how long can it sit before it is served?
  • How do you keep the food safe at a buffet for a long meal?
  • Can you make a vegetarian or gluten free version of the main dishes?
  • How many servers will be on site to refill the platters?
  • Do you offer a plated option if the family style meal does not work for us?
  • Do you hold a health permit, and where is the food prepared?

Red flags

  • Serves pasta that has been sitting out too long without a plan to keep it safe
  • Cannot say where the food is prepared or what permit the kitchen holds
  • Will not label gluten or dairy on the dishes
  • Has no refill plan for a family style meal
  • Wants all payment up front with no written menu

What you can do yourself

A host can make a simple pasta dinner at home with a pot, a jar of sauce and a salad, and serve it hot while it is fresh. Hire an Italian caterer for a large group, several dishes, a family style meal that must be refilled through the night, or a menu that needs to be cooked and held safely for a long event.

Licenses and permits

Food businesses commonly need a health permit or a food handler card from the local office that oversees food safety. Ask the caterer for its permit and staff cards, and check the rules for the kitchen and the site where the food is served.

Italian catering questions

How much pasta should I plan for each guest?

Ask the caterer for its portion guide. Tell them whether pasta is the main dish or one of several and how hungry the guests are likely to be.

Can the caterer make a gluten free pasta?

Some do. Ask whether it is cooked separately and how it is kept apart from the regular pasta, since shared water and tools can carry gluten.

Do the platters stay hot during the meal?

They can if the caterer uses warm holding equipment and refills them on a schedule. Ask how often the platters are refilled and by whom.

About this guide

This national guide is written and checked by infinibell. Rules and conditions differ by place, so local pros are credited on guides for the cities they serve, not on national ones.

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